Instructions

Wipe mushroom caps to remove dirt and remove stems, forming a cavity for stuffing. Chop stems by hand or in a blender or a food processor fitted with metal blade; set aside. Heat oil in a large nonstick saute pan or skillet over medium heat. Add onions, garlic, chopped mushroom stems, oregano and spinach. Saute 2 minutes until vegetables soften.

Add wine and cook 2 minutes until liquid is reduced by half. Add all remaining ingredients except parmesan cheese. Combine well and cool slightly before stuffing mushrooms. Spray a baking dish with no-stick cooking spray. Fill each mushroom cap with about 2 teaspoons stuffing. Mound stuffing in each cap using a teaspoon and sprinkle caps with parmesan cheese. Place in baking dish and bake 20 minutes until lightly browned and heated through.